搜索结果: 1-1 共查到“食品科学技术基础学科 Rheological Behavior”相关记录1条 . 查询时间(0.156 秒)
Rheological Behavior of Mung Bean Starch Dough
mung bean starch dough shear-thinning Cross equation
2009/5/20
The rheological properties of starch dough are important for the production of mung bean starch noodles. In this paper, the rheological behavior of mung bean starch dough (MBSD) was measured at differ...